About the Course
There will be plenty to keep you pickling and preserving throughout the year using ingredients from your garden, orchard and allotment. Nothing will be wasted as Sara-Jane guides you in using the available products season by season. At the end of each course you will take home your preserves and the recipes so you can carry on in your kitchen. Keep your cupboards well stocked or delight your friends with a gift handmade by you. All the preserving courses are gluten free and suitable for vegetarians.
Sara-Jane's ethos is to reintroduce long-forgotten recipes, using seasonal produce. Her passion for everything preserved led her to start her business, The Ludlow Jam Pan, in October 2008. She is a very popular tutor at Acton Scott and we recommend to book early to avoid disappointment.
We will make a different seasonal preserve at each workshop including the following:
Orchard Preserves: Medlar Jelly, Orchard Chutney, Bramley Lemon Curd and Quince Vodka
Spring Preserves: Elderflower Delight, Rhubarb and mint jelly, wild flower syrup and dandelion jelly marmalade
Fundamentals of preserving: learn the basics of sweet preserves in the morning and pickling in the afternoon using seasonal produce to make a jam, cordial, relish and a pickle.
Summer Preserves Saturday 18th July. Blackcurrant Jam, rose petal elixir, red currant and mint jelly and summer berries in brandy.
Blooms and Berries: Honeysuckle or rose petal jelly, borage and calendula oil, sweet pickled gooseberries and bottles raspberries in rose scented gin
Advanced preserving techniques: Taking preserving to the next level, learn about how to use salt, vinegar and oil, dehydration techniques, fermentation and the Victorian art of bottling fruit. The day covers sauerkraut, kimchee and a light vegetable pickle.
Preserving with honey: Contents to be confirmed.
Autumn Preserves: Classic Piccalilli, apple and rosehip jelly, greengage jam and blackberry and apple compote
Hedgerow Preserves: Blackberry and sloe gin jelly, wild and spicy plum chutney, elderberry ketchup and rosehip syrup.
Orchard Preserves: Spiced cider and apple jelly, plum ketchup, sweet pickled pears and bottled quince and apple sauce.
Please contact us to find out which workshop takes place on which date.
Tutor: Sara-Jane Brough
Acton Scott Historic Working Farm is an outdoor site. Most areas are wheelchair accessible, but please be aware that the farm yard is cobbled and the ground often uneven. If you have any access concerns, please contact us. When booking please advise us of any medical conditions or special requirements.
Payment for courses
Course places must be paid for at the time of booking. Your place is not secure until paid for in full. If you have to cancel your booking, please inform Acton Scott Historic Working Farm as soon as possible by telephone and confirm in writing or by email. If you cancel your booking more than four weeks before the course start date, 90% of the course fee will be refunded (10% of the course fee will be reserved to cover administrative costs). You may use your fee towards an alternative course. If you cancel your booking less than four weeks before the course start date, fees paid will not be refunded unless the course was full and your place can be re-sold.
Please contact us via the form or phone number above to book your place.
If booking with a CraftCourses voucher for part or all of the course fee, please fill in the contact form above. Your voucher code must be provided at the point of booking.
What's included in the price?
Lunch, refreshments, tools and materials all included. Please let us know at the time of booking if you have any special dietary requirements.
Please bring an apron and a basket to take your preserves home in.
Best bit was making the striped orange - with brandy! Smells delicious - so like autumn. Lovely tutor - a real asset to Acton Scott.
Anon - - #4720
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